Filling

Method:

Preheat oven to 190°C (170°C fan-forced). Melt 200g of the dark chocolate and whole 50g of butter in a small saucepan.

In a stand mixer, whisk eggs, sugar and vanilla for 12 minutes. Add flour, baking powder and melted chocolate and fold through until just combined. Finely chop remaining chocolate and stir through.

Drop heaped teaspoons of mixture onto a lined baking tray, leaving plenty of room for spreading. Bake for 8 minutes. Allow to firm on tray before moving to a rack to cool.

Beat butter until pale. Beat in icing sugar and vanilla. Gradually pour in cream and mix until a spreading consistency has been reached. Working with two biscuits at a time, spread icing on one and jam on the other. Sandwich together.

Notes:

There is only a small amount of flour in this recipe. Replace with regular plain flour if gluten isn’t a problem.

For gluten free diets, ensure baking powder and icing sugar are also gluten free - they usually are.

Get creative with your filling if vanilla and raspberry aren’t your thing. Try caramel or chocolate, or simply enjoy the brownies on their own as cookies.